Quick Rice and Chick Pea Casserole May 13, 2009
Posted by Teresa in : Dinner, Lunch , trackbackI truly invented this one… didn’t use any sort of recipe, just made this up on the fly! It turned out very tasty! 
It’s nutritious too, with protein, fibre, carbs and a tiny serving of vegetables (the tomato sauce).
Ingredients:
- 2 cups wild rice blend (or brown rice)
- 1 cup chick peas
- 2 cups mashed tofu (see instructions below)
- 1 cup grated cheese. I used Monterey Jack and aged cheddar, but use whatever you have handy, and add more if you like.
- 2 Tbsp ketchup or pasta sauce
- 1/2 cup of tomato/pasta sauce or 1 small can tomato paste
- small amount of chicken stock (if using tomato paste)
Instructions:
Cook the rice according to directions, stirring in the ketchup at the beginning for a little extra flavour. Remove lid, stir and allow to cool a bit. Alternately, you could use any leftover rice you have, 3-4 cups.
Cut open a package of firm tofu and drain excess water. Put tofu in a medium sized bowl and mash it with a pastry blender or potato masher. Leave some lumps in it, so that it looks almost like dry cottage cheese. Grate the cheddar and monterey jack cheese (or whatever you have) right into the bowl (just estimate the amount). Lately, if I just have a little grating to do, I use my IKEA grater, which is quicker and easier to clean than the traditional stand-up one. I just hold it in one hand and grate directly into the bowl!
If you are using tomato paste, scoop it into a smaller bowl and add a can-full of chicken stock and mix together to make sauce. Add some spices if you like. I used some leftover pizza sauce, which had oregano and basil in it, which worked great!
Combine the tofu, chick peas, rice and pasta sauce and mix together.
Put into casserole pan and into the oven, on about 350 degrees F, for just enough time to warm it through, about 15 minutes. The leftovers reheat well, if there are any! (See IKEA graters below.)
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